Qinyuan Spring Introduction
Qinyuanchun was established in 1949 when the Nationalist Government relocated to Taiwan. It brings the authentic flavors and delicacies exclusive to the Jiang family of Wuxi, inheriting the characteristics of Jiangsu and Zhejiang cuisine as well as Shanghai cuisine. The name "Qinyuanchun" was given by Mr. Wu Zhihui, a member of the Academia Sinica at the time, who also wrote the inscription. It compares the pleasure and poetic excitement felt in a scholarly banquet to the delightful sharing of exquisite dishes, which resonates deeply in the heart. The restaurant is located on Taiwan Boulevard in the Central District of Taichung City and has never relocated in over 70 years. It has been a venue for hosting political and business elites as well as a place for family gatherings, preserving the culinary memories of the previous century and continuing to create unique and beautiful memories for every family that dines here. Today, it is still independently run by Mr. Jiang Shaoyan, the eldest son of the third generation, while the fourth generation, represented by Jiang Long and Guo Wenzhang, learns the ropes of management and inheritance. The establishment adheres to a traditional method of making silver thread rolls and various steamed dumplings, savory and sweet buns, from scratch every day. Signature dishes uphold the traditional features of Jiangsu and Zhejiang cuisine, such as Ning-style eel paste, river shrimp, Wuxi pork bones, and Ning-style eel paste, all beloved by food lovers. It has become a must-visit restaurant in Taichung for many travelers from Japan, South Korea, Hong Kong, and local residents. From 2020 to 2024, it has been awarded the Michelin Guide's Bib Gourmand distinction for four consecutive years.
